NUTRITION

SERVINGS

INGREDIENTS

8 oz pork loin roast

1 cup Brussels sprouts

0.5 cup carrots

0.75 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a large rimmed baking sheet.

• 2

  In a small bowl, whisk together the minced garlic, chopped rosemary, thyme, half of the olive oil, sea salt, and black pepper to create a thick herb paste.

• 3

  Pat the pork loin dry with a paper towel and rub the herb paste evenly over all sides of the meat.

• 4

  Trim and halve the Brussels sprouts and slice the carrots into half-moons, then toss them on the baking sheet with the remaining olive oil.

• 5

  Move the vegetables to the edges of the pan and place the herb-rubbed pork loin in the center.

• 6

  Roast for 25 to 30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender with golden, caramelized edges.

• 7

  Remove from the oven and let the pork rest on a cutting board for at least 5 minutes before slicing into medallions to ensure maximum juiciness.